Try this Vintage 1935 Chocolate Bread recipe, or contribute your own.
Suggest a better descriptionDissolve yeast in warm milk; let stand 5 minutes.
Sift together 1.5 cups flour, sugar, cocoa, and salt; set aside.
Combine dissolved yeast, egg, butter, pecans, and vanilla; mix well.
Gradually add flour mixture to make a soft dough . Turn dough out onto a surface sprinkled with remaining 1/2 cup flour; knead 10 minutes or until smooth and elastic.
Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (about 85 degrees), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto a floured surface, and shape into a loaf.
Place in a greased 7-1/2 x 3 x 2-inch loaf-pan. Brush top with oil; cover and repeat rising procedure 1 hour.
Preheat oven to 375 degrees F.
Bake at 375 degrees for 40 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (657g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1958 | ||
Calories from Fat: 868 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.5g | 129 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 50.1g | ||
Polyunsanturated Fat 26.1g | ||
Cholesterol 32.9mg | 10 % | |
Sodium 13841.9mg | 477 % | |
Potassium 1357.1mg | 36 % | |
Total Carbohydrate 228.4g | 67 % | |
Dietary Fiber 19.3g | 77 % | |
Sugars, other 209.1g | ||
Protein 45.8g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1958
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